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The sacrilege that is American salsa

17Mar2010

Salsa, in particular, has emerged as Mexico’s most misunderstood culinary export. In Paris, Mexican restaurants make it with minced cornichon pickles and ketchup; in Japan, with green shishito peppers and Kewpie mayonnaise; in American factories, with corn syrup and red bell peppers.

…Javier Olmedo, a Oaxaca University student and aspiring chef, said: “Watching someone shovel in salsa with tortilla chips is strange to Mexicans. Like how an American would feel watching someone drink salad dressing out of the bottle.”

I like how when people mix cultures to generate new things it’s laughable. We want people to have diverse friends and interests, but if they mix two cultures, the product isn’t culturally pure, so it bad.

If someone wants to drink salad dressing, play football where TDs are worth 5 pts, or worship some god on Tuesday instead of Saturday, why should anyone else complain?

Want to know why cross culture food is a bad idea? Try making lasagna for a homestay family in Nairobi with ingredients from the local Nakumatt. Now they think Italian food sucks and Americans are crazy to love the stuff.

I’m an Associate Professor of Political Science & International and Public Affairs at Columbia University. I use field work and statistics to study poverty, political engagement, the causes and consequences of violence, and policy in developing countries. [Read more]